Coffee And Fudge Semifreddo Recipes

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COFFEE SEMIFREDDO



Coffee semifreddo image

This elegant dessert is easy to slice straight from the freezer

Provided by Sara Buenfeld

Categories     Dessert, Dinner

Time 20m

Number Of Ingredients 7

1 tbsp instant coffee
1 tbsp Tia Maria or brandy
4 large eggs , separated
100g golden caster sugar
300ml pot double cream
100g/4oz pack honeycomb Toblerone , finely chopped
dark chocolate curls, to decorate

Steps:

  • Oil and line a 1-litre loaf tin with cling film. Put the coffee, Tia Maria or brandy, egg yolks and sugar in a bowl and stir to dissolve the coffee. Put the egg whites in a large bowl and pour the cream in another.
  • Beat the egg whites until stiff with an electric whisk, then quickly beat the egg yolk mixture until thick and leaving a trail. Now beat the cream until it holds its shape. If you beat everything in this order, you don't need to wash the whisks in between.
  • Fold the cream into the coffee mixture, then carefully fold in the whites. Fold through the Toblerone and tip into the loaf tin. Lightly cover the surface with cling film. When frozen, overwrap in foil and freeze. Will keep for up to 6 weeks. You can make the chocolate curls (see video link, above, for instructions) and keep them in a airtight container or freeze.
  • To serve, unwrap and turn onto a platter. Strip off the cling film and serve topped with the chocolate curls.

Nutrition Facts : Calories 365 calories, Fat 28 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 23 grams sugar, Protein 5 grams protein, Sodium 0.16 milligram of sodium

COFFEE SEMIFREDDO



Coffee Semifreddo image

Semifreddo is a classic Italian dessert (semifreddo al caffè) that is as beautiful to look at as it tastes. You can skip the nuts for a nut-free version. Serve the semifreddo with whipped cream, cocoa powder or grated chocolate, and cookie crumbs.

Provided by Deborah Lo Scalzo

Categories     World Cuisine Recipes     European     Italian

Time 5h30m

Yield 4

Number Of Ingredients 6

¼ cup strong brewed coffee
6 ½ tablespoons white sugar
5 egg yolks
3 ½ ounces mascarpone cheese
1 ½ cups heavy cream
2 tablespoons crushed candied walnuts, or to taste

Steps:

  • Combine coffee and sugar in a saucepan over medium heat and bring to a boil, stirring occasionally so sugar does not stick to the bottom of the pan. Remove from heat.
  • Whisk egg yolks in a heatproof bowl until frothy. Add sweetened coffee 1 tablespoon at a time, whisking vigorously to prevent egg yolks from curdling.
  • Place bowl on top of a pot with simmering water, making sure the bottom of the bowl does not touch the water. Continue whisking vigorously until mixture thickens and gets creamy, 4 to 6 minutes.
  • Remove bowl from heat and place over a bowl of ice; whisk until cooled. Fold in mascarpone cheese.
  • Beat cream in a chilled glass or metal bowl with an electric mixer until stiff peaks form. Stir 2 tablespoons of whipped cream into the coffee mixture to thin it out. Fold in remaining cream carefully with a spatula until just combined. Fold in walnuts.
  • Pour mixture into 4 serving or ice cream glasses and freeze until firm, at least 5 hours.

Nutrition Facts : Calories 578.9 calories, Carbohydrate 24.4 g, Cholesterol 409 mg, Fat 51.9 g, Fiber 0.2 g, Protein 7.3 g, SaturatedFat 28.9 g, Sodium 58 mg, Sugar 21 g

SALTED-CARAMEL SEMIFREDDO WITH HOT FUDGE



Salted-Caramel Semifreddo with Hot Fudge image

Provided by Adeena Sussman

Categories     Chocolate     Dessert     Low Fat     Frozen Dessert     Summer     Self     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 8

1/2 cup heavy whipping cream
3 egg whites
6 tablespoons sugar, divided
3 tablespoons caramel sauce
1/4 teaspoon salt
5 tablespoons half-and-half
2 ounces dark chocolate
2 teaspoons light corn syrup

Steps:

  • In a bowl, beat whipping cream until soft peaks form, 2 to 3 minutes. In a second bowl, beat egg whites, adding sugar 1 tablespoon at a time, until fluffy and glossy, 3 to 4 minutes. In a microwave-safe bowl, stir together caramel sauce and salt; nuke until warm, 15 to 30 seconds. Gently fold whipped cream and caramel sauce into egg-white mixture; cover and freeze until solid, 4 to 6 hours. In a small saucepan over low heat, heat half-and-half, chocolate and corn syrup, stirring, until smooth and viscous, 2 to 3 minutes. Divide semifreddo and hot fudge among 6 bowls.

MOCHA SEMIFREDDO



Mocha Semifreddo image

A massively underrated summer dessert, semifreddo has a rich taste, and you get what's basically an airy, custard-style ice cream without having to use a machine. However, it all comes at a cost. The classic procedure is a little bothersome, since you need to make three separate components - a zabaione, a meringue, and whipped cream - so, I decided to simply use the eggs whole, and make a 'zabaringue.' I knew I wouldn't get as much volume, but I didn't care.

Provided by Chef John

Categories     Desserts     Frozen Dessert Recipes

Time 8h18m

Yield 2

Number Of Ingredients 9

2 large eggs
2 tablespoons white sugar
1 tablespoon coffee-flavored liqueur (such as Kahlua®)
1 ½ teaspoons instant coffee granules
1 teaspoon unsweetened cocoa powder
¼ cup ice cold heavy whipping cream
1 tablespoon white sugar
1 teaspoon whipped cream for garnish
1 pinch unsweetened cocoa powder for dusting

Steps:

  • Whisk eggs, sugar, coffee-flavored liqueur, instant coffee, and 1 teaspoon cocoa powder together in a metal bowl.
  • Place bowl over low heat on the stove (holding bowl with a dishtowel) and continue whisking until mixture thickens, 4 to 6 minutes. Whisk continually to prevent eggs from scrambling. Remove bowl from heat and let mixture cool completely. (You can set the bowl on ice water to speed this up.)
  • Whisk ice-cold heavy cream and sugar together in a chilled bowl until stiff peaks form, 3 to 4 minutes. Add cooled egg-coffee mixture to the whipped cream. Stir with a spatula until just combined.
  • Transfer mixture to serving cups. Wrap cups in plastic wrap and freeze until firm, 8 hours or overnight. Garnish with whipped cream and a dusting of cocoa powder.

Nutrition Facts : Calories 279.3 calories, Carbohydrate 24.4 g, Cholesterol 227.1 mg, Fat 16.3 g, Fiber 0.5 g, Protein 7.3 g, SaturatedFat 8.6 g, Sodium 83 mg, Sugar 22.2 g

CREAM WITH COFFEE AND CHOCOLATE (EGGLESS SEMIFREDDO)



Cream With Coffee and Chocolate (Eggless Semifreddo) image

Delicately elegant, similar to a real semifreddo but quickly and easily made. Eggless for those not liking to use uncooked fresh eggs in a cold dessert. (That would be me!) Flavor with rum, Amaretto, or your personal choice. The Italians like semifreddo desserts cold, not frozen because the flavor is more apparent. This dessert comes from the elegant Caffe Greco in Rome and was in my files of "Olde" recipes!

Provided by Jezski

Categories     Frozen Desserts

Time 10m

Yield 2 serving(s)

Number Of Ingredients 5

1/2 cup heavy cream
1 tablespoon instant coffee, powdered
2 tablespoons cocoa, preferably Dutch cocoa
4 tablespoons sugar, superfine
2 tablespoons rum

Steps:

  • Pour cream into a bowl and beat with a whisk or an egg beater, adding coffee, cocoa, and sugar while beating, until cream is softly peaked but not stiff.
  • With a tablespoon stir in rum.
  • Refrigerate or freeze until ready to serve. If frozen, let it soften a little before serving.

Nutrition Facts : Calories 361.2, Fat 22.5, SaturatedFat 13.7, Cholesterol 81.5, Sodium 23.8, Carbohydrate 31, Fiber 1, Sugar 25.2, Protein 2.5

COFFEE SHOP FUDGE



Coffee Shop Fudge image

This coffee fudge recipe is one that my son, Jackson, and I worked on together. After several efforts, we decided this version was a winner. It is smooth, creamy and has an irresistible crunch from pecans. The coffee and cinnamon blend nicely to provide subtle flavor. -Beth Osborne Skinner, Bristol, Tennessee

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 2 pounds (64 pieces).

Number Of Ingredients 7

1 cup chopped pecans
3 cups semisweet chocolate chips
1 can (14 ounces) sweetened condensed milk
2 tablespoons strong brewed coffee, room temperature
1 teaspoon ground cinnamon
1/8 teaspoon salt
1 teaspoon vanilla extract

Steps:

  • Line an 8-in. square pan with foil and butter the foil; set aside. Place pecans in a microwave-safe pie plate. Microwave, uncovered, on high for 3 minutes, stirring after each minute; set aside. , In a 2-qt. microwave-safe bowl, combine the chocolate chips, milk, coffee, cinnamon and salt. Microwave, uncovered, on high for 1 minute. Stir until smooth. Stir in vanilla and pecans. Immediately spread into the prepared pan. , Cover and refrigerate until firm, about 2 hours. Remove from pan; cut into 1-in. squares. Cover and store at room temperature (70°-80°).

Nutrition Facts : Calories 77 calories, Fat 4g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 16mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein.

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